CAJUN CHICKEN SPAGHETTI

Lunch/Dinner

Prep

15 Mins

Cook

20 Mins

Serves

Macros per serving

Calories

481

Protein

48g

Carbs

34g

Fat

17g

Ingredients

smoked paprika, and red pepper flakes. Sear chicken until golden and fully cooked. Remove from pan and set aside. instructions. Drain and set aside. until fragrant. Stir in flour and cook for 30 seconds to form a roux. constantly until smooth. creamy. Let simmer until sauce thickens. until fully coated and heated through.
For the Chicken:
1 lb (450g) chicken breast, diced
1 tbsp (15ml) olive oil
1 tbsp Cajun seasoning
1 tsp smoked paprika
Optional: pinch of red pepper flakes
For the Creamy Sauce:
2 tsp (10g) light butter or olive oil
4 cloves garlic, minced
2 tbsp (16g) all-purpose flour or
15g Fit Flour
1½ cups (360ml) Fairlife skim milk
1 cup (240ml) low-sodium chicken broth
4 oz (113g) low-fat cream cheese
1 cup (112g) part-skim shredded mozzarella
2 tbsp (10g) grated Parmesan
Salt & pepper to taste
For the Pasta:
8 oz (170g) high-protein spaghetti (such as Barilla Protein+)

9 steps

1In a bowl, toss chicken with Cajun seasoning, smoked paprika, and red pepper flakes.
2Heat olive oil in a large pan over medium heat. Sear chicken until golden and fully cooked. Remove from pan and set aside.
3Cook spaghetti according to package instructions. Drain and set aside.
4In the same pan, melt butter and sauté garlic until fragrant. Stir in flour and cook for 30 seconds to form a roux.
5Slowly whisk in milk and chicken broth, stirring constantly until smooth.
6Add cream cheese and stir until melted and creamy.
7Stir in mozzarella, Parmesan, salt, and pepper. Let simmer until sauce thickens.
8Add cooked pasta and chicken to the sauce. Toss until fully coated and heated through.
9Serve hot and enjoy. For the Chicken: 1 lb (450g) chicken breast, diced 1 tbsp (15ml) olive oil 1 tbsp Cajun seasoning 1 tsp smoked paprika Optional: pinch of red pepper flakes For the Creamy Sauce: 2 tsp (10g) light butter or olive oil 4 cloves garlic, minced 2 tbsp (16g) all-purpose flour or 15g Fit Flour 1½ cups (360ml) Fairlife skim milk 1 cup (240ml) low-sodium chicken broth 4 oz (113g) low-fat cream cheese 1 cup (112g) part-skim shredded mozzarella 2 tbsp (10g) grated Parmesan Salt & pepper to taste For the Pasta: 8 oz (170g) high-protein spaghetti (such as Barilla Protein+)